This pineapple tepache has been a long time coming! I’ve been perfecting my recipe ever since Brad of Bon Appetit introduced me to the wonderfully fizzy traditional Mexican brew. Here’s how it works: Yeast lives virtually everywhere, and it can be harnessed to make tasty things! Yeast on flour makes sourdough, yeast on tea makes kombucha, and yeast on pineapple skin makes… tepache. Simply feed it what it loves (sugar) to create both flavor and carbonation. Once brewed, tepache ranges from cider-like and sweet to more yeasty-like. Basically, the result is a delicious fermented pineapple drink that falls somewhere between soda, kombucha, and beer.
Tepache Ingredients
Pineapple Peel: Since we’re using the peel, aim for an organic pineapple. Pineapples are a pesticide-intensive crop, and you don’t want that in your tepache! Sugar: Use either piloncillo (the traditional Mexican sugar) or light brown sugar. Water: No need to overcomplicate things – tap water is just fine here!
Making Tepache Is a Breeze
Step 1: Cut The PineappleRemove the crown and base of the pineapple, then rinse the body with cool tap water to remove potential pests or dirt. Cut the pineapple peel into big chunks. Step 2: Assemble The JarAdd light brown sugar (or piloncillo) and some water to a clean glass or ceramic jar, stirring well to dissolve the sugar. Add pineapple rinds, then cover with the remaining water. Step 3: Ferment The RindsCover the mixture with a clean dish towel or a few layers of paper towels, then secure it with a rubber band. Set it it somewhere dark and at room temperature (ideally 75-80°F, 24-26°C), and let it ferment for 1 to 3 days. Step 4: Drink Or BottleThe tepache is finished fermenting when you see many small bubbles on top and it tastes how you want it to. The longer it ferments, the less sweet and more yeast-flavored it will become.
The Second Fermentation
At this point, you can either chill and drink the tepache or carbonate it by bottling the liquid in what we call the second fermentation. Much like in brewing kombucha, this is an optional step that adds more bubbles (and sometimes flavor) to the drink. Step 5: Second FermentationFunnel the liquid into fermentation-grade bottles (I recommend these bottles), leaving about 2 inches free at the top of each bottle. Set it somewhere dark and room temperature, then allow it to ferment for another 1 to 3 days. After 24 hours, pop open a bottle to see how carbonated it has become and to gauge how much longer it will need. When the tepache has reached a carbonation level that you like, transfer the bottles to the refrigerator to stop the fermentation.
Flavor Variations
Since pineapple tepache is so unbelievably versatile, you can make it your own by adding more flavors to the brew! Here are some ideas: To the first fermentation, add 2 thumbs of fresh sliced ginger (highly recommend), whole cloves, cinnamon sticks, chilis, pineapple flesh, or even diced mango. Just be sure all ingredients are fully submerged to prevent mold. To the second fermentation, you can add virtually any fruit juice or fruit puree. Get some ideas from our kombucha flavors!
